Powered by Mom’s Chocolate Coconut Cupcakes Recipe
Cupcake lovers rejoice this Chocolate Coconut Cupcakes recipe with a chocolate glaze is delicious!
Two of my favorite things in the world, chocolate and coconut combined into these delicious cupcakes is a dream treat for this mom. Seriously cupcakes just isn’t for kids and these ones are one of my favorites. Don’t worry though I will share them with the kids, maybe, if there’s enough left. After all mom and all the adults deserve a treat too now and then right?
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 1 tablespoon instant coffee granules
- 1 cup coconut milk (not light)
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Ingredients for Glaze
- 3 – 4 tablespoons coconut milk
- 1 tablespoon melted coconut oil
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
- 1/2 – 3/4 cup sweetened coconut flakes
- Preheat the oven to 350 degrees F.
- Add the flour, white sugar, brown sugar, baking powder, baking soda, salt, and cocoa powder to a bowl and whisk to combine.
- In a separate bowl, whisk together the coconut milk, coconut oil, vanilla, coffee granules, and egg.
- Add the wet ingredients to the dry and mix until just combined.
- Stir in the chocolate chips. Don’t overmix.
- Line a 12-cup muffin pan with cupcake liners, and lightly spray the inside of each liner with nonstick cooking spray.
- Fill each muffin cup 3/4 of the way full with batter. I use and ice cream scoop to do this, and it makes it much easier.
- Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out with crumbs on it. If it comes out completely clean, your cupcakes are overdone. Start checking at 14 minutes.
- Allow the cupcakes to cool in the pan for five minutes, carefully remove each one, and allow them to completely cool on a wire rack.
- While the cupcakes are cooling, you can toast the coconut and make the glaze.
- To make the glaze:
- Warm the coconut milk and coconut oil in the microwave or on the stove. It doesn’t need to be hot. You should be able to stick your finger in it without burning yourself.
- Add the cocoa powder, powdered sugar, and salt to a bowl and whisk to combine.
- Add 3 – 4 tablespoons of the coconut milk and whisk until smooth. If you like a thinner glaze, you can add more coconut milk.
- To toast the coconut:
- Add the coconut to a pan over medium-high heat. Cook for a few minutes or until it starts to lightly brown. The coconut can burn in a matter of seconds, so be sure to not walk away and not stop stirring during this process. As soon as the coconut is toasted to your liking, remove it from the pan and spread it on a plate to cool. If you leave it in the pan, it will burn.
- Just before serving, drizzle the glaze over the cupcakes, and sprinkle them with the toasted coconut.
If you like coconut and chocolate, you’re going to love these cupcakes! They have a rich chocolate flavor, and we used coconut in several different ways to give them a deep coconut flavor!
Instead of a thick frosting, we drizzle them with a rich, chocolate glaze infused with even more coconut flavor. That said, since the glaze never completely firms up, we suggest waiting until right before you serve them to add the glaze and coconut.
Toasting the coconut intensifies its flavor, makes it light and crispy, and adds a nice textural element.
Depending on how much coconut you want on top, you can toast 1/2 to 3/4 cup. We like a light sprinkling, but you can add as much or as little as you like.
This is one of my favorite cupcake recipes by far. I love having a chocolate glaze on it instead of icing. Let’s face it when you put coconut and chocolate together it’s just going to be amazing anyways! I always want to make these when no one is home so I don’t have to share but inevitably they always find out.
The nice thing about doing a chocolate glaze beside the fact that it tastes so good is that you don’t have to get it perfect. Go ahead and let it drip down the sides, the more the better in my opinion. I don’t know about you but I can never eat a cupcake without getting it on my fingers or my face so just enjoy it. Let that glaze drip everywhere, the more on it the more you get to eat.
The toasted coconut on top is just a bonus for me as I adore coconut especially when combined with chocolate. However you can do without it (but why would you?) or you can add chocolate shavings, toasted nuts of your choice, sprinkles or leave it plain. The chocolate glaze alone is so delicious so if you really don’t want to add anything else you don’t have to.
If you try this recipe let us know we’d love to hear how you liked it.
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If you love coconut but want a bit more chocolate – check out this recipe for chocolate coconut bon bons!